Hot Buttered Corn Rice – A Simple, Comforting Side Dish Everyone Loves

 

If you’re looking for a quick and comforting side dish that pairs with just about anything, this Hot Buttered Corn Rice is a recipe you’ll want to keep close. Made with simple pantry staples, it transforms everyday rice into something warm, buttery, and incredibly satisfying. Sweet corn adds pops of flavor and texture, while a touch of seasoning brings everything together in the most delicious way. Chopped spring onions add color and a delicious sharpness that contrasts beautifully with everything else.

Homey and familiar —  this quick, easy and delicious side dish is perfect for busy weeknights, family dinners, or whenever you need a no‑fuss side that still tastes special. It’s budget‑friendly, easy to customize, and ready in minutes, making it a reliable favorite you’ll turn to again and again.

 

Most of my children were remarkably unfussy when it came to feeding them. I had five children and with the exception of the youngest they all ate pretty much whatever I put in front of them.

EXCEPT FOR THE YOUNGEST

(there's one in every family)

Yes, he was quite different and was extremely fussy when it came to eating. I used to despair of him eating anything. He went through stages where all of his food had to be one color.  Or he would eat nothing but hotdogs for weeks until he made himself sick of them and move on to something else.

One thing he did like however, was white rice and he also liked corn. He used to mix them together and invented what he called "corny rice."  He would have highly approved of this recipe I am sharing today.

Quick, easy and delicious. This fabulous side dish is a beautiful combination of garlicky, buttery white rice, combined with an abundant measure of corn kernels. (You can use fresh or frozen.)  Cooked in chicken stock with lots of spring onions stirred in at the end for color and flavor.

It makes a beautiful side dish for just about anything. Meat, poultry, fish, etc. It is even good eaten all on it's own. A side for 4 to 5, you could turn it into a main for 2 to 3 by adding some cooked protein to it.  

Adapted from a recipe found on Recipe Tin Eats. There are many versions on line, but hers is the only one I trust.

INGREDIENTS NEEDED 

TO MAKE 

HOT BUTTERED CORN RICE 

As you can see not a lot of ingredients are required. There is absolutely nothing complicated about this dish.

• 4 TBS (50g) butter, divided
• 3 fat cloves of garlic, peeled and minced
• 2 cups (210g) frozen or fresh corn kernels
• 1/4 tsp salt
• pinch black pepper
• 1 cup (185g) long grain rice, uncooked
• 1 3/4 cups (420ml) low sodium chicken stock
• 2 spring onions, washed, trimmed and thinly sliced

 

INGREDIENTS NOTES

It is not recommended that you use any other kind of rice than long grain rice. I use Uncle Ben's converted long grain rice. There is no need to rinse the rice and in fact you shouldn't for this recipe.

I used salted butter as that is the only kind of butter I keep in the house.

On this occasion I used fresh garlic. You can use bottled already crushed garlic. About 2 tsp will give you a nice garlic flavor.

I used frozen corn, Green Giant Peaches and Cream. During corn season you can use fresh corn niblets cut from the cobs.

I used reconstituted Better than Bullion Organic Chicken Bullion Concentrate.

Spring onions are also called green onions or scallions.

 

HOW TO MAKE HOT BUTTERED CORN RICE

Quick, easy and delicious. This is an excellent side dish for almost everything. It is really very simple and doesn't take very long at all.

1. Melt half of the butter in a heavy bottomed saucepan over medium heat. Add the garlic and cook for about half a minute. (Using a heavy-bottomed saucepan ensures an even cook. Do not allow the garlic to burn or it will turn bitter.)
2. Add the corn and half of the salt. Cook and stir for 2 minutes. (You are basically just taking the chill off of the corn.)
3. Add the rice, stir for half a minute and then add the stock, remaining salt and black pepper. Bring to a rolling boil. (The whole surface should be rumbling.) Reduce to medium low and pop on the lid. (Make sure the lid is tight fitting and do not leave it ajar.)
4. Cook for 12 minutes without peeking. Tilt the pan and see if there is any liquid left. It should have all been absorbed. If it hasn't then cook for a few minutes longer until it has. (Mine is always perfectly cooked in 12 minutes with no liquid left.)
5. Remove from the heat of the burner and leave to stand, covered, for 10 minutes. (Again, don't peek.)
6. Fork through the remaining butter and the spring onions. Serve hot. (Using a fork will fluff things up very nicely. You can pour it into a serving dish at this point if you wish and fluffy it up again.)

 

TIPS FOR PERFECT RICE EVERY TIME

You're not alone if you struggle with making your rice come out perfectly when you cook it. This baked rice pilaf is pretty simple and easy to make, but here are some tips that can help to make your rice fluffy every single time! 

• Before cooking, rinse your rice under cold water until the water runs clear. This removes excess starch so that you don’t end up with mushy rice. In all transparency, I don’t do this every time and find it to be less important when baking than when cooking on the stovetop. But it IS good practice, especially if you often find yourself with mushy rice. (Rinsing your rice is NOT necessary for this particular recipe.)
• The water-to-rice ratio is crucial. A commonly given ratio is 2 cups of liquid for every 1 cup of rice, but I honestly find this to be too much water, which leads to your rice coming out mushy. I tend to use a little less than that. Also basmati rice in particular usually does well with even less to keep the grains separate and fluffy. 
• If you’re cooking your rice in water instead of broth, add some spices and seasonings to the cooking water for extra flavor. 
• Try not to stir rice while it’s cooking. Stirring will release more starch and can make the rice gummy. You also want to avoid lifting the lid off while it’s cooking. Lifting the lid will release the steam and cause some of the necessary liquid to evaporate. 
• When cooking on top of the stove try to use a heavy-bottomed pan or pot. This helps distribute heat evenly and reduces the risk of burning or sticking.

 

FREQUENTLY ASKED QUESTIONS

MUST I USE LONG GRAIN RICE FOR THIS RECIPE?

Long grain rice is what works the best. I recommend Uncle Ben's as that is what I use. Don't be tempted to use Jasmine or short grained rice. They simply will not come out nice and fluffy.

DO YOU NEED TO RINSE THE RICE FIRST BEFORE COOKING?

Not at all. The ratio of rice to water in this recipe is perfect and will ensure fluffy rice every time.

CAN THIS RECIPE BE DOUBLED OR TRIPLED?

Yes it can but I do not recommend increasing it any more than that. You risk mushy rice in doing so.  Make sure you bring the liquid to a full boil before adding the lid and keep the temperature steady at medium low once this has been achieved.  Cook for 18 to 20 minutes and make sure all of the liquid has been absorbed.

HOW LONG WILL THE COOKED RICE KEEP?

Cool the cooked rice promptly after you have eaten all that you want.  Refrigerate immediately and do not leave it out on the counter any longer than 45 minutes or so.  Place into an airtight container and refrigerate for up to three days or freeze (label and date) for up to three months. Reheat thoroughly before consuming. You can do this either in an oiled skillet or in the microwave.

 

A FEW OTHER DELICIOUS RICE DISHES TO ENJOY

Rice is something that we really enjoy as a side dish. Here are a few additional rice recipes that are very tasty!

EASY BAKED RICE PILAF - Fluffy, flavorful and foolproof. Everything goes into the baking dish — rice, vegetables, broth, butter, and herbs — and the oven does the rest. What comes out is a pan of perfectly fluffy rice, gently seasoned and full of texture from tender carrots, celery, and onion. It’s low‑fat, high‑fiber, and wonderfully adaptable.

EASY SPANISH RICE - A cozy, flavor-packed side dish. This is one of those comforting, old-fashioned dishes that never goes out of style. Cooked entirely in one skillet, gently simmering long-grain rice with onion, garlic, tomato sauce, along with some seasonings, herbs and stock. Everything becomes tender, fragrant and beautifully seasoned. A handful of frozen peas and fresh tomato stirred in at the end adds color, sweetness and a lovely pop of freshness.

  

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Yield: 4 - 5 as a side dish

Author: Marie Rayner

Hot Buttered Corn Rice

Prep time: 7 MinCook time: 13 MinInactive time: 10 MinTotal time: 30 Min

A delicious side dish that is simple to make and that goes with just about any cuisine. You can use either fresh or frozen corn niblets.

Ingredients

• 4 TBS (50g) butter, divided
• 3 fat cloves of garlic, peeled and minced
• 2 cups (210g) frozen or fresh corn kernels
• 1/4 tsp salt
• pinch black pepper
• 1 cup (185g) long grain rice, uncooked
• 1 3/4 cups (420ml) low sodium chicken stock
• 2 spring onions, washed, trimmed and thinly sliced

Instructions

1. Melt half of the butter in a heavy bottomed saucepan over medium heat. Add the garlic and cook for about half a minute.
2. Add the corn and half of the salt. Cook and stir for 2 minutes.
3. Add the rice, stir for half a minute and then add the stock, remaining salt and black pepper. Bring to a rolling boil. (The whole surface should be rumbling.) Reduce to medium low and pop on the lid.
4. Cook for 12 minutes without peeking. Tilt the pan and see if there is any liquid left. It should have all been absorbed. If it hasn't then cook for a few minutes longer until it has.
5. Remove from the heat of the burner and leave to stand, covered, for 10 minutes.
6. Fork through the remaining butter and the spring onions. Serve hot.

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